Comparison of Chemical Composition, Antioxidant, and Bioactive Compounds Contents in Different Hassawi and Basmati Rice Genotypes

(Maha Lotfy Hadid and Dalia Mohamed Sheikh)

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Abstract

The aim of the study was to compare changes in the chemical composition, antioxidant and bioactive compounds of germinated and un- germinated rice. Three genotypes of rice were used ie: local Hassawi, Hassawi hybrid 2, and basmati. The percentage of moisture, ash, carbohydrates, fats, protein, fiber, phytic acid, 945;- tocopherol and - orizanol were determined. Results showed significant changes in Hassawi rice types and Basmati in chemical composition. The results also indicated that there was a significant increase in protein in Hassawi hybrid 2 and local Hassawi rice after germination. This increase was also noticed in moisture in local Hassawi and in - orizanol in Hassawi hybrid 2. On the other hand, significant decrease was observed in fat, phytic acid and 945;- tocopherol levels in local Hassawi rice. The study proved the high nutritional value of Hasawi rice types compared to basmati rice. This was true for ash, fiber, fat, and - orizanol contents. On the other hand, nutritional value was increased after germination of rice due to increased percentage of protein and the concentration of - orizanol, especially in the Hassawi hybrid 2, this gives this type extreme importance in disease prevention. Key Words: 945;- tocopherol , Basmati Rice, Germination, Hassawi rice, - orizanol , phytic acid.
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